panzanella bread salad with a twist and Week 9 of the Money Challenge

I don't know about you but our garden is brimming with the summer glut of basil and tomatoes.  Even if you aren't growing them, they should be a great price at your green grocers.

Panzanella bread salad is a favourite of mine as it is packed with flavour and is a perfect way to use up stale sour dough.  It dates back to the 16th century in Italy, where traditionally it is made by soaking the bread in water for a few minutes then wringing it out.  Not too long though, as you don't want a soggy mess.

I make mine a little different but the result is still delicious.

 My love affair with sour dough is continuing and I made this delicious salad using some of the stale slices that were lucky enough to survive.  

Take a garlic clove, cut in half, and rub the inside of a porcelain bowl that will be big enough to make salad for 2 hungry people.   Doing this gives a slight garlic flavour without having pieces of raw garlic in your salad.

Cut your stale sour dough into chunks and add to the bowl along with a good handful of fresh basil and mint.  You could easily use ciabatta or pana di casa also, as long as it's not just white sandwich loaf, or you will have slop on your hands. 

You need a very generous glug of your best extra virgin olive oil, some white wine vinegar or you can use balsamic, chopped up summer tomatoes, a good grinding of black pepper and sprinkling of sea salt.  

Give this all a good toss around and let stand for at least 30 minutes.  

I paired this panzanella with some crisp cos lettuce torn up, a few slices of left over roast chicken breast, an anchovy or 2 if you like and a good shaving of parmesan and a drizzle of balsamic glaze.  Mwah!  Leftovers never tasted so good!

If you have been playing along, you'll know what to do with week 9 of the money challenge.  I hope no-one has broken in to the stash!! Keep your fingers out!!

Ciao, Jan.